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Mon, Mar 2, 09 at 17:26
| Married 35 years and still not a good cook.I bought a 3 pound eye round roast by mistake instead of chuck/rump/bottom round. Guess I was dreaming! Is there any way I can turn it into a pot roast??
If not, what would be an easy recipe as it's starting to get freezer burn. Thanks. |
Follow-Up Postings:
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| I have never made an eye round as a pot roast, but I think some others have and will likely post. This is what I have done, thank you Sol! SOL'S EYE ROUND Here's the way I prepare my roast. It's foolproof and really simple, but it's absolutely wonderful. 3 lb. eye of round roast Preheat oven to 325°F. Coat the roast with the olive oil, and roll in the cracked pepper. Roast for about 60 minutes for rare. Transfer to a serving platter, allowing it to rest for at least 30 minutes before slicing. Sol |
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- Posted by marlingardener (My Page) on Tue, Mar 3, 09 at 8:04
| Sol's roast sounds great! To put an eye of round into a pot and make pot roast of it seems almost sinful! I usually rub the roast well with olive oil then rub finely ground sage and a little white pepper into it, and roast it at 325 at 20 minutes per pound. This gives medium rare. If you want it more well-done, roast at 25 minutes per pound. If you want, you can stick peeled, halved potatoes and peeled, small carrots in the pan for the last hour. |
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